Instant Pot Pressure Cooker Cookbook 2019 Read online

  1 green bell pepper, thinly sliced

  2 tablespoons peanut oil

  1 ½ cups seafood stock

  1/3 cup dry vermouth

  2 fresh tomatoes, puréed

  1 tablespoon loosely packed saffron threads

  Sea salt and ground black pepper, to taste

  1 teaspoon Piri Piri

  2 bay leaves

  1/4 cup fresh cilantro, roughly chopped

  1/2 lemon, sliced

  Directions

  Simply throw all of the above ingredients, except for cilantro and lemon, into your Instant Pot.

  Secure the lid and choose the “Manual” setting. Cook for 8 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Ladle the medley into individual bowls; serve with fresh cilantro and lemon. Enjoy!

  Aromatic Prawns with Basmati Rice

  (Ready in about 15 minutes | Servings 5)

  Per serving: 331 Calories; 17.6g Fat; 31.9g Carbs; 26.2g Protein; 4.6g Sugars

  Ingredients

  2 tablespoons olive oil

  1 cup red onions, thinly sliced

  2 cloves garlic, pressed

  2 bell peppers, seeded and thinly sliced

  1 serrano pepper, seeded and thinly sliced

  2 cups basmati rice

  1 (14-ounce) can tomatoes, diced

  2 ½ cups vegetable stock, preferably homemade

  1 tablespoon tamari sauce

  1 pound prawns, peeled and deveined

  Sea salt and ground black pepper, to taste

  1/2 teaspoon sweet paprika

  1 teaspoon dried rosemary

  1/2 teaspoon dried oregano

  2 tablespoons fresh mint, roughly chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil and sauté the onions until tender and translucent.

  Stir in the garlic; continue to sauté until aromatic. Add the rest of the above ingredients, except for mint, to the Instant Pot.

  Secure the lid and choose the “Manual” setting. Cook for 3 minutes at Low pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Serve garnished with fresh mint leaves. Bon appétit!

  Tuna Steaks with Lime-Butter Sauce

  (Ready in about 15 minutes | Servings 3)

  Per serving: 316 Calories; 18g Fat; 1g Carbs; 35.4g Protein; 0.3g Sugars

  Ingredients

  3 tuna steaks

  1 ½ tablespoons sesame oil, melted

  1/2 teaspoon salt

  1/4 teaspoon black pepper, to taste

  1/4 teaspoon smoked paprika

  1 cup water

  1 tablespoon fresh cilantro, chopped

  For the Sauce:

  1 tablespoon butter, at room temperature

  1 tablespoon fresh lime juice

  1 teaspoon Worcestershire sauce

  Directions

  Brush tuna steaks with sesame oil. Season tuna steaks with salt, black pepper, and smoked paprika.

  Place the fish in the steaming basket; transfer it to the Instant Pot.

  Pour 1 cup of water into the base of your Instant Pot. Secure the lid.

  Choose “Manual” mode, Low pressure and 4 minutes. Once cooking is complete, use a quick release; carefully remove the lid.

  Meanwhile, warm butter over medium-low heat. Add the lime juice and Worcestershire sauce; remove from heat and stir until everything is well incorporated.

  Spoon sauce over tuna steaks, sprinkle with fresh cilantro leaves and serve. Bon appétit!

  Spicy Beer-Steamed Mussels

  (Ready in about 15 minutes | Servings 4)

  Per serving: 241 Calories; 7.3g Fat; 15.3g Carbs; 21.9g Protein; 3g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 cup scallions, chopped

  2 cloves garlic, minced

  2 medium-sized ripe tomatoes, puréed

  1 (12-ounce) bottles lager beer

  1 cup water

  1 tablespoon fresh cilantro, chopped

  Sea salt and freshly ground black pepper, to taste

  2 Thai chili peppers, stemmed and split

  1 ½ pounds mussels, cleaned and debearded

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil and cook the scallions until tender and fragrant.

  Then, stir in the garlic and cook an additional 30 seconds or until fragrant. Add the remaining ingredients.

  Secure the lid and choose the “Manual” setting. Cook for 3 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Serve with garlic croutons. Bon appétit!

  Classic Fish Paprikash

  (Ready in about 15 minutes | Servings 4)

  Per serving: 310 Calories; 13.7g Fat; 14.4g Carbs; 32.3g Protein; 4.5g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  1 cup leeks, chopped

  2 bell peppers, seeded and sliced

  2 garlic cloves, minced

  2 sprigs thyme

  1 sprig rosemary

  1 teaspoon sweet paprika

  1 teaspoon hot paprika

  Sea salt and ground black pepper, to taste

  2 tomatoes, puréed

  2 cups vegetable broth

  2 cups water

  1 ½ pounds cod fish, cut into bite-sized chunks

  2 tablespoons fresh cilantro, roughly chopped

  1 cup sour cream, well-chilled

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the butter and sauté the leeks until fragrant.

  Then, stir in the peppers and garlic and continue to sauté an additional 40 seconds.

  Add thyme, rosemary, paprika, salt, black pepper, tomatoes, broth, water, and fish.

  Secure the lid and choose the “Manual” setting. Cook for 6 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Ladle into individual bowls and serve garnished with fresh cilantro and well-chilled sour cream. Bon appétit!

  Mahi-Mahi Fish with Cumin Guacamole

  (Ready in about 30 minutes | Servings 4)

  Per serving: 324 Calories; 18g Fat; 13.1g Carbs; 29.1g Protein; 4.6g Sugars

  Ingredients

  1 cup water

  4 mahi-mahi fillets

  2 tablespoons olive oil

  Sea salt and ground black pepper, to taste

  1/2 teaspoon red pepper flakes, crushed

  1/2 cup shallots, sliced

  2 tablespoons fresh lemon juice

  1 teaspoon epazote

  1/4 cup fresh coriander, chopped

  1 teaspoon dried sage

  For Cumin Guacamole:

  2 medium tomatoes, chopped

  1 large avocado, peeled, pitted and mashed

  2 tablespoons salsa verde

  1 clove garlic, minced

  Fresh juice of 1 lime

  Sea salt to taste

  Directions

  Pour 1 cup of water to the base of your Instant Pot.

  Brush mahi-mahi fillets with olive oil; then, sprinkle with salt, black pepper, and red pepper flakes.

  Place the mahi-mahi fillets in the steaming basket; transfer it to the Instant Pot. Add shallots on top; add lemon juice, epazote, coriander, and sage.

  Secure the lid. Choose “Manual” mode, Low pressure and 3 minutes. Once cooking is complete, use a quick release; carefully remove the lid.

  Next, mix all ingredients for cumin guacamole; place in your refrigerator at least 20 minutes. Serve mahi-mahi fillets with fresh cumin guacamole on the side. Bon appétit!

  Halibut Steaks with Sautéed Tomatoes

  (Ready in about 40 minutes | Servings 4)

  Per serving: 166 Calories; 3.8g Fat; 5g Carbs; 21.7g Protein; 1.5g Sugars

  Ingredients

  2 tablespoons
Worcestershire sauce

  2 tablespoons oyster sauce

  1/2 cup dry white wine

  1 tablespoon Dijon mustard

  1 (1-inch) piece fresh ginger, grated

  4 halibut steaks

  2 teaspoons olive oil

  2 tomatoes, sliced

  2 spring onions, sliced

  2 garlic cloves, crushed

  1 cup mixed salad greens, to serve

  Directions

  In a mixing bowl, whisk Worcestershire sauce, oyster sauce, white wine, mustard, and ginger. Add fish steaks and let them marinate for 30 minutes in your refrigerator.

  Meanwhile, press the “Sauté” button on your Instant Pot. Now, heat olive oil and sauté the tomatoes with spring onions and garlic until they are tender.

  Add 2 cups of water to the base of your Instant Pot. Add the metal steamer insert to the Instant Pot.

  Now, place the halibut steaks on top of the steamer insert. Secure the lid. Select the “Manual” mode. Cook for 5 minutes at Low pressure.

  Once cooking is complete, use a quick release; remove the lid carefully. Serve warm halibut steaks with sautéed vegetables and mixed salad greens. Enjoy!

  Creamy Shrimp Salad

  (Ready in about 10 minutes | Servings 4)

  Per serving: 220 Calories; 10.5g Fat; 7.3g Carbs; 25.4g Protein; 2.9g Sugars

  Ingredients

  1 pound shrimp, deveined and peeled

  Fresh juice of 2 lemons

  Salt and black pepper, to taste

  1 red onion, chopped

  1 stalk celery, chopped

  1 tablespoon fresh dill, minced

  1/2 cup mayonnaise

  1 teaspoon Dijon mustard

  Directions

  Prepare your Instant Pot by adding 1 cup of water and steamer basket to the Instant Pot. Now, add shrimp to the steamer basket.

  Top with lemon slices.

  Secure the lid. Choose the “Manual” mode and Low pressure; cook for 2 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Add the remaining ingredients and toss to combine well. Serve well chilled and enjoy!

  Risotto with Sea Bass and Leeks

  (Ready in about 10 minutes | Servings 4)

  Per serving: 432 Calories; 22.2g Fat; 32.2g Carbs; 42g Protein; 1.1g Sugars

  Ingredients

  2 tablespoons butter, melted

  1/2 cup leeks, sliced

  2 garlic cloves, minced

  2 cups basmati rice

  1 ½ pounds sea bass fillets, diced

  2 cups vegetable broth

  1 cup water

  Salt, to taste

  1/2 teaspoon ground black pepper

  1 teaspoon fresh ginger, grated

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the butter and sweat the leeks for 2 to 3 minutes.

  Stir in the garlic; continue to sauté an additional 40 seconds. Add the remaining ingredients.

  Secure the lid. Choose the “Manual” mode and Low pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Serve warm in individual bowls and enjoy!

  Simple Fish Mélange

  (Ready in about 15 minutes | Servings 4)

  Per serving: 254 Calories; 15.4g Fat; 15.5g Carbs; 13.9g Protein; 7.9g Sugars

  Ingredients

  1 tablespoon olive oil

  2 shallots, diced

  2 garlic cloves, smashed

  2 carrots, diced

  2 (6-ounce) cans crab, juice reserved

  1/2 pound cod, cut into bite-sized chunks

  Sea salt, to taste

  1/2 teaspoon freshly ground black pepper

  2 bay leaves

  1 tablespoon Creole seasoning

  2 cups water

  1 cup double cream

  1 tablespoon lemon juice

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil and sauté the shallots until tender.

  Stir in the garlic and carrots; cook an additional minute or so. Add canned crab meat, cod, salt, black pepper, bay leaves, Creole seasoning, and water.

  Secure the lid and choose the “Manual” setting. Cook for 6 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Lastly, stir in double cream and lemon juice. Press the “Sauté” button one more time; let it simmer until heated through. Enjoy!

  Easy Fish Burritos

  (Ready in about 15 minutes | Servings 4)

  Per serving: 377 Calories; 14.2g Fat; 30.5g Carbs; 31.2g Protein; 5.3g Sugars

  Ingredients

  2 tablespoons olive oil

  4 catfish fillets

  Sea salt to taste

  1/3 teaspoon ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1/2 teaspoon ground bay leaf

  1 teaspoon dried thyme

  4 burrito-sized tortillas

  1 cup fresh salsa

  1 large-sized tomato, sliced

  Directions

  Prepare your Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom.

  Place fish fillets in the center of foil. Drizzle olive oil over the fish. Season with salt, black pepper, cayenne pepper, ground bay leaf and dried thyme.

  Wrap tightly and lower it onto the rack.

  Secure the lid and choose “Manual” setting. Cook for 10 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Divide the fish fillets among tortillas. Top it with salsa and tomatoes. Roll each tortilla into a burrito and serve immediately.

  Easy Saucy Clams

  (Ready in about 10 minutes | Servings 5)

  Per serving: 157 Calories; 4.6g Fat; 27.7g Carbs; 3.4g Protein; 8.3g Sugars

  Ingredients

  1/2 cup bacon, smoked and cubed

  2 onions, chopped

  3 garlic cloves, minced

  1 sprig thyme

  3 (6.5-ounce) cans clams, chopped

  1/3 cup tarty white wine

  1/3 cup water

  1/2 cup clam juice

  A pinch of cayenne pepper

  1 bay leaf

  5 lime juice

  2 tablespoons fresh chives, roughly chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Add cubed bacon. Once your bacon releases its fat, add the onions, garlic, and thyme.

  Cook for 3 minutes more or until the onion is transparent.

  Add the clams, white wine, water, clam juice, cayenne pepper, and bay leaf. Secure the lid. Select “Manual” mode and cook at Low pressure for 4 minutes.

  Once cooking is complete, use a natural release; remove the lid carefully

  Ladle into individual bowls and serve garnished with lime slices and fresh chives. Bon appétit!

  Sole Fillets with Pickle Mayo

  (Ready in about 10 minutes | Servings 4)

  Per serving: 211 Calories; 12.0g Fat; 3.9g Carbs; 22.3g Protein; 1.1g Sugars

  Ingredients

  1 ½ pounds sole fillets

  Sea salt and ground black pepper, to taste

  1 teaspoon paprika

  1/2 cup mayonnaise

  1 tablespoon pickle juice

  2 cloves garlic, smashed

  Directions

  Sprinkle the fillets with salt, black pepper, and paprika.

  Add 1 ½ cups of water and a steamer basket to the Instant Pot. Place the fish in the steamer basket.

  Secure the lid and choose “Manual” setting. Cook for 3 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Then, make the sauce by mixing the mayonnaise with pickle juice and garlic. Serve the fish fillets with the well-chilled sauce on the side. Bon appétit!

  Fish Taco Bowl

  (Ready in about 10 m
inutes | Servings 4)

  Per serving: 245 Calories; 15.7g Fat; 9.3g Carbs; 16.9g Protein; 5.4g Sugars

  Ingredients

  1 pound halibut steaks

  1/4 cup fresh cilantro leaves chopped

  2 garlic cloves, crushed

  Sea salt and ground black pepper, to taste

  1 cup white cabbage, shredded

  1 jalapeño, coarsely chopped

  1 can black beans

  1 cup Pico de gallo

  Directions

  Add 1 ½ cups of water and a steamer basket to the Instant Pot. Place the fish in the steamer basket.

  Top with cilantro and garlic. Season with salt and pepper.

  Secure the lid and choose “Manual” setting. Cook for 4 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Cut cooked halibut into slices and transfer them to a serving bowl. Garnish with cabbage, jalapeño, black beans, and Pico de gallo. Enjoy!

  Vietnamese Fish Chowder in a Bread Bowl

  (Ready in about 15 minutes | Servings 4)

  Per serving: 419 Calories; 29.9g Fat; 17.6g Carbs; 21.2g Protein; 5.4g Sugars

  Ingredients

  2 ½ cups water

  3 cod fillets

  2 sweet potatoes, peeled and diced

  1 parsnip, chopped

  1 celery with leaves, chopped

  2 shallots, chopped

  1 green bell pepper, chopped

  2 garlic cloves, minced

  Salt, to taste

  1/3 teaspoon ground black pepper

  2 teaspoons capers, liquid reserved

  1 teaspoon sumac powder

  1 teaspoon fennel seeds

  1/2 teaspoon Vietnamese cinnamon